Preface

Firtsly the authors would like to say thankfull to God of Allah SWT for all
the blessings and guidance of us, so we can finished this paper about tempe in the
international culinary.
The authors recognize that during the course will not run properly without
the help of others, therefore on this occasion the authors please allow to express
gratitude profusely to:

1.Mr.Hotman

Jepri

Nainggolan

as

an

English

lecturer.

2.All my beloved parents who has given all the love, spirit, and
encouragement

both

material

and

spiritual.

3. Colleagues and all those who have helped during the process of learning
English

lesson.

End the authors realized that the english paper is still far from perfect. This
is because as human limitations in addition to time constraints. Authors expect
criticism and constructive feedback for improvement in the future. Nevertheless,
the authors try to give the best in the settlement papers this time. Hopefully, this
paper can provide benefits to many parties.

Balikpapan, 18 Juni 2013

The Author's
Table of Contents
1

Content

Page

Preface...................................................................................................
Table of Contents.................................................................................
BAB I Introduction.......................................................................
BAB II Content...............................................................................
2.1.
Definition................................................................
2.2.
History of Tempeh..................................................
2.3.
How to Make Tempeh.............................................
2.4.
Nutritional Value of Tempeh and

i
ii
1
3
3

Implications

on

Health......................................................................
2.5.
Reasons of Tempeh become The Culinary
International............................................................
2.6.Interesting
things
from
Tempeh....................................................................
2.7.Types
of
food
made
by
2.8.

Tempeh....................................................................
Preparation..............................................................

5
5
6
6

Cover..................................................................................
3.1.
Conclusion...............................................................

7
6
8

3.2.

Suggestion...............................................................

Bibliography.........................................................................................

BAB III